This coconut chickpea sweet potato soup is bursting with fragrance and is full of plant based protein. Enjoy this hearty soup for any meal of the day.
This soup is so satisfying that you could just have it as your main dish. In the rich aromatic coconut soup base, there are chunks of sweet potatoes, chickpeas and bell pepper. A drizzle of fish sauce adds an exotic flavor, yet not overpowering.
It works perfectly as a breakfast, or quick and easy lunch/ dinner.
I love adding sweet potato to my food as they are rich in fiber and the good carb keeps my stomach full for a stretch of time. The subtle sweetness gives a pop to the overall flavor without adding sugar, which is definitely a bonus.
Coconut chickpea sweet potato soup is incredibly easy to put together. It requires a minimum amount of cutting for the preparation, and the chickpeas can be used straight out of the can. Once you sauté the garlic and sweet potato together, you just need to add in the rest of the vegetables, broth and coconut milk all together. That is it!
Ingredients for this recipe
- Olive oil
- Sweet potato - any American kind such as jewel and garnet. Japanese potato works as well but they will be sweeter
- Garlic
- Red bell pepper - or any color
- Canned chickpeas
- Vegetable broth
- Full fat coconut milk - canned coconut milk. Not the non-dairy beverage.
- Fish sauce
- Salt & pepper
How to make this soup
1. Heat up the olive oil in a large saucepan. Cook the sweet potato and garlic together until fragrant.
2. Add in the bell pepper, chickpeas, vegetable broth, coconut milk and fish sauce and let simmer for 10-15 minutes or until the sweet potato is soft.
3. Adjust with salt & pepper if necessary. Optional: garnish with cilantro leaves.
Storing direction
This soup can be refrigerated in an airtight container for up to 4 days. Heat up over the stovetop in a saucepan, or microwave until hot.
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Recipe
Coconut Chickpea Sweet Potato Soup
Ingredients
- 1 tablespoon olive oil
- ½ pound sweet potato peeled and cut into ½ inch cubes
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 can chickpeas drained and rinsed (1 x 15oz can)
- 2 cups vegetable broth
- 1 can full fat coconut milk (1 x 13.5oz can)
- 1 tablespoon fish sauce
- salt to taste
- ground pepper to taste
Instructions
- Heat up the olive oil in a large saucepan. Cook the sweet potato and garlic together until fragrant.
- Add in the bell pepper, chickpeas, vegetable broth, coconut milk and fish sauce and let simmer for about 10 minutes or until the sweet potato is soft.
- Adjust with salt and pepper if necessary.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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